Engelsaugen German Angel Eye Cookies
Add a touch of European charm to your holiday season with *Engelsaugen*—German Angel Eye Cookies. These classic thumbprint cookies feature a buttery, melt-in-your-mouth shortbread base delicately filled with sweet, glistening jam of your choice, from tart raspberry to vibrant apricot or red currant. Perfectly golden and lightly dusted with powdered sugar, these treats are as beautiful as they are delicious. The dough comes together effortlessly with simple pantry staples like flour, sugar, and butter, while a hint of vanilla and a glossy jam center elevate their flavor. Ready in just 35 minutes, these festive cookies make a stunning addition to cookie platters, tea spreads, or holiday gift boxes. Embrace the art of traditional baking with this easy recipe and enjoy the perfect balance of crisp edges, tender centers, and luscious jam in every bite!
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Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 150 grams your favorite jam (e.g., raspberry, apricot, or red currant)
- 2 tablespoons powdered sugar (for dusting, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes.
Step 3
Add the vanilla extract and egg yolks to the mixture, and beat until well combined.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Step 5
Divide the dough into small portions, each about the size of a walnut (approximately 15 grams per piece). Roll each portion into a smooth ball and place it on the prepared baking sheets, leaving some space between each ball.
Step 6
Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a small indent (but be careful not to press all the way through).
Step 7
Fill each indentation with about 1/2 teaspoon of your chosen jam.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to maintain their delicate texture.
Step 9
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
For an optional final touch, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
| Serving size | (809.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3490.2 |
| Total Fat 183.4g | 0% |
| Saturated Fat 103.7g | 0% |
| Cholesterol 811.9mg | 0% |
| Sodium 1126.2mg | 0% |
| Total Carbohydrate 445.3g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 191.4g | |
| Protein 37.8g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 145.1mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 560.5mg | 0% |
Source of Calories